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prep time
1 h 15 min
cook time
0 min
ready time
1 h 15 min
Keto Pumpkin Spice Chia Pudding
This sweet and creamy chia pudding is a great make ahead breakfast option.
Packed with warming pumpkin spice flavors and topped with crunchy pumpkin seeds, this also makes a great dessert or snack!
Net Carbs
8.9 g
Fiber
21 g
Total Carbs
48.5 g
Protein
7.9 g
Fats
14.6 g
298 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chia Seeds
3 tablespoon, whole pieces
Pumpkin Or Squash Seeds, Shelled, Unsalted
2 teaspoon, whole pieces
Almond Milk, Vanilla Or Other Flavors, Unsweetened
1 cup
Pure Pumpkin by Ed Smith
1 tablespoon
Cinnamon, Ground
1 teaspoon
Ginger, Ground
0.5 teaspoon
Maple Flavored Syrup by Lakanto
½ tablespoon
Spices Nutmeg Ground
½ tsp
Cloves, Ground
⅛ teaspoon
Recipe Steps
steps 4
1 h 15 min
Step 1
Add the milk, purée, syrup and spices to a food processor. Whisk together until smooth.Step 2
Transfer the milk mixture to a clean mason jar and add in the chia seeds. Stir well to combine and set aside for 10 minutes.Step 3
Give the mixture another good stir then transfer to the fridge for a minimum of one hour to set, preferably overnight.Step 4
Stir again and scatter with pumpkin seeds to serve.
Comments
josie0695 5 years ago
Any good suggestions as to what to do with the rest of the pumpkin?
LAjohnson 2 years ago
Pumpkin puree and coconut milk soup with nutmeg and ginger 🙃
SplendidKetone251276 2 years ago
Roasted in oven with olive oil and Salt Or pumpkin soup
Nancy 5 years ago
Buy some ice trays and divide the pumpkin. Then freeze. When frozen empty the tray into a zip lock bag and mark it with a date. I do this with lemons, limes, orange juices etc. Also broths.